Quinoa Eggplant Parm (Vegan) Recipe | Veggie Fest

Ingredients

• 2 cups quinoa
• 2 ½ cups water
• ¼ cup finely chopped parsley
• 1 teaspoon Italian Seasoning
• 2 medium eggplants (about 12-ounces each)
• 2 medium zucchinis (about 7 to 8-ounces each)
• Salt (for veggies)
• 4 cups Marinara sauce
• 16-ounces shredded plant cheese (4 cups)
• Cashew (Béchamel) Sauce
• Olive oil for pan
• 3 cups raw cashews
• 1 ½ cups water
• ½ cup coarsely chopped red bell pepper (or jarred roasted red peppers)
• 2 coarsely chopped green onion
• 2 tablespoons chopped parsley
• 2 cloves garlic
• 1 teaspoon salt or to taste